Blackberry and apple pie

Luscious blackberries add their special tart sweetness to this classic apple pie, topped with a buttery, sugar-strewn pastry lid.
Blackberry and apple pie



1.Peel, core and slice apples thinly. Place in a large pan with the sugar and cook over a low heat, covered, for 5 minutes or until apples are just tender. Add the combined cornflour and water, then the frozen blackberries. Stir gently over low heat until mixture thickens. (Be careful not to overcook; blackberries should remain whole.) Transfer the filling to a large bowl and leave to cool.
2.Process the flour, icing sugar and butter until crumbly. Add the egg yolks and iced water; process until ingredients just come together. Knead gently on a floured surface until smooth. Roll two-thirds of the dough between sheets of baking paper until large enough to line a 23cm pie plate. Lift pastry into pie plate and gently smooth over base and side to avoid any air pockets. Trim edge, cover, and refrigerate for 30 minutes.
3.Preheat oven to moderate, 180°C. Spoon filling into pastry case. Roll out remaining pastry until large enough to cover pie; place over filling. Press edges together, trim with a knife; decorate edge. Brush pastry with a little milk and sprinkle over demerara sugar. Make three cuts in the top of pastry to allow steam to escape. Place pie on an oven tray and bake on the lowest shelf for 40 minutes or until well browned. (Cover the edges of the pastry with foil after 20 minutes to prevent over-browning.) Stand for 10 minutes before serving with custard or ice-cream, if desired.

Suitable to freeze. Filling suitable to microwave. This recipe is best made on the day of serving.


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